Ingredients

The following ingredients have 6 Servings
  • 4 ounces (125 g) bacon, (diced)
  • 4 large eggs (whisked)
  • 2 tablespoons peanut oil, divided ((or olive oil))
  • 2 medium carrots (diced)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 cup frozen peas (thawed)
  • 4 cups cooked and chilled rice ((white or brown rice))
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoons oyster sauce
  • 1 tablespoon butter
  • 2 teaspoons sesame oil
  • 1 teaspoon hoisin sauce
  • Sliced green onions for garnish (if desired)

Instruction

  • Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.
  • Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm.
  • Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
  • Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften.
  • Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice.
  • Garnish with green onions and serve.ENJOY!